Sweet Corn Fried Rice
Learn How to Make Fun and Delicious Sweet Corn Fried Rice with a Satisfying Pop!
Today, I’m bringing you a super easy fried rice recipe using canned corn! I’ve added a touch of spice, which complements the sweetness of the corn perfectly. The pop of the corn kernels is delightful and adds a fun texture. It’s incredibly simple to make, making it a great quick meal option. Enjoy this uniquely textured and delicious fried rice!
Main Ingredients- 1 bowl of cooked rice (warm)
- 45g canned corn kernels (drained)
- 17g onion (finely diced)
- 13g green bell pepper (finely diced)
Cooking Instructions
Step 1
First, drain the canned corn thoroughly. Finely dice the onion and green bell pepper. Smaller pieces will integrate better into the rice and create a more pleasant texture.
Step 2
Heat a frying pan over medium heat and add a little cooking oil. Add the minced garlic and roughly chopped Korean red chili pepper, sautéing until fragrant. Once the garlic aroma releases, add the diced onion and stir-fry until the onion becomes translucent. Sautéing the onion well brings out its natural sweetness and enhances the overall flavor.
Step 3
When the onion is translucent, add the drained corn kernels and diced green bell pepper to the pan. Sprinkle in the 2 pinches of salt to lightly season the ingredients and continue to stir-fry until everything is well combined. Lightly browning the corn kernels will add an extra layer of flavor.
Step 4
After stir-frying the ingredients, it’s best to remove the Korean red chili pepper for now, as it might clump or undercook when mixed with the rice later. Add the warm cooked rice to the pan. Using a spatula, gently break up the rice clumps and stir-fry, ensuring that the rice grains are separated and evenly coated with the corn and vegetables. This thorough mixing is key to a delicious fried rice.
Step 5
Once the rice is well combined and begins to look slightly dry and fluffy, pour the 1 Tbsp of soy sauce around the edges of the pan. Stir-fry to let the soy sauce caramelize slightly, imparting a savory depth to the rice. Continue stir-frying until the soy sauce is evenly distributed. Just before you turn off the heat, add the pinch of black pepper and 1 Tbsp of perilla oil for a nutty aroma. Add the reserved Korean red chili pepper back into the pan and gently toss everything together. Finally, sprinkle with sesame seeds for a colorful and appetizing finish. Enjoy your delicious Sweet Corn Fried Rice!
